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Irresistible High Protein Pepperoni Pizza Rolls

Irresistible High Protein Pepperoni Pizza Rolls

A recipe for high-protein pepperoni pizza rolls, designed as a satisfying and delicious meal that feels indulgent but is packed with protein. It features a rich, meaty filling of lean ground beef and pepperoni simmered in a seasoned tomato sauce, rolled in wraps with mozzarella cheese, and cooked until crispy. This versatile dish is perfect for a quick weeknight dinner, fun party appetizer, or a protein-packed lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Spray oil
  • 2.2 lb lean ground beef (5% fat)
  • 5.2 oz pepperoni, coarsely chopped
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 14 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 0.5 oz flat-leaf parsley, chopped
  • Salt and ground black pepper, to taste
  • 6 wraps, any type (I prefer high-protein or whole wheat)
  • 7.05 oz low-fat mozzarella cheese, shredded
  • Sauce of your choice, for dipping (e.g., marinara, ranch)

Equipment

  • large skillet
  • spoon
  • Baking sheet (optional for baking)
  • Air fryer (optional for cooking/reheating)

Method
 

Instructions
  1. Cook the Filling: Place a large skillet over medium-high heat and spray with oil. Add the lean ground beef and cook, breaking it apart with a spoon, for 5-7 minutes until browned. Drain off any excess fat.
  2. Add Flavor: Stir in the chopped pepperoni, onion powder, garlic powder, smoked paprika, and dried oregano. Cook for another minute until fragrant. Pour in the crushed tomatoes and tomato paste, stirring to combine.
  3. Simmer to Thicken: Bring the mixture to a simmer, then reduce the heat to low. Let it cook, stirring occasionally, for about 10-15 minutes, or until the sauce has thickened considerably. You want a rich, dense filling, not a loose sauce.
  4. Finish the Filling: Remove the skillet from the heat and stir in the chopped fresh parsley. Season with salt and pepper to your liking. Allow the filling to cool for a few minutes—this makes it easier to handle and prevents the wraps from tearing.
  5. Assemble the Rolls: Lay a wrap on a flat surface. Spoon about one-sixth of the beef and pepperoni mixture onto the center, spreading it out but leaving a border around the edges. Sprinkle generously with shredded mozzarella.
  6. Roll Them Up: Fold in the sides of the wrap first, then tightly roll it up from the bottom to create a secure burrito-like roll. Repeat with the remaining wraps and filling.
  7. Cook to Perfection: Heat a clean, large skillet over medium heat. You can either spray it with oil or cook the rolls dry. Place the rolls seam-side down and cook for 2-4 minutes per side, until golden brown, crispy, and heated through. Serve immediately with your favorite dipping sauce.

Notes

Let the filling cool for a few minutes before assembling to prevent wraps from tearing. Shredding your own mozzarella results in a better melt. To keep rolls intact, do not overfill, leave a 1-inch border, roll tightly, and cook seam-side down first. For a crispy finish, pan-fry, bake at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 6-8 minutes. Leftovers can be refrigerated for up to 3 days and are best reheated in a skillet or air fryer.